Bobby Flay’s Salted Caramel Sauce

Instructions were clear and easy to follow, but my caramel turned into a gritty sludge once cooled. I intended to use it as a dip for sliced apples into, but that was impossible. Flavor was good, so I don't know where I went wrong, if I did go wrong (judging by notes, a lot of people had this issue). In any case, this is not a sauce, it is more like a sticky jam. I need to try other recipes.

Worked prerfectly! Great recipe. I added double the butter to make it a little more like caramel sauce.

With apple season in full swing, I wanted some caramel sauce to dip apple slices into. I’ve made a lot of recipes but never homemade caramel, and this one looked pretty easy. And it was easy. But wow, did it brown quickly at the end! So mine looks more like chocolate sauce but it tastes great. I’ll pull it off the heat a little faster next time.

I wanted a sundae at midnight & didn’t have the time to make as directed. Doing this for 1 I made abt a 3rd of the recipe, used cold water, cold cream, and only heated the sugar & water for abt 5 mins. I kinda wanted chocolate caramel so I thru in some extra dark chocolate chips. This is delicious. I’m sure the texture would be different if I followed the recipe exactly, but, you really can’t go wrong here!

easy, but not great. a bit grainy for me

I prepared the caramel sauce today, as it is in the recipe. I used salted butter and added the butter to the caramel off-heat. The sauce is fantastic! By the way, it can keep for 2 weeks in the fridge. When reheating, you can add a little cream of milk, if too thick.

It’s a nice caramel sauce, but doesn’t really work as a topping for ice cream. As “pumpkin“ noted, it turns brittle as soon as it hits the frozen stuff. Might still be good on cake or fruit or something else… But I need a different recipe for an ice cream topping.

Wow. Really, really easy. I doubled the recipe and it came out perfectly. I was surprised how much darker the caramel got AFTER I added the heavy cream. But while it's dark it wasn't at all burnt. Bobby Flay says warm the cream in a saucepan, and I actually heated it in a double boiler. Took it off when it steamed...so maybe that was why the caramel kept darkening. But it's really good and rich. I eyeballed all the amounts and brushed down the sides of the saucepan

I agree that this will NOT get to a deep amber color and be successful - my first try was deep color and burned the sugar and the warm cream. Second attempt just went to golden drown in color and worked well.

I cooked a version that added Vanilla, but at what step in the process is added? I want the alcohol to evaporate but not lose the flavor.

Hear! Hear! Sharon - I used to quirk a whaaaa? brow watching GBBS contestants measuring ingredients. Now I’m irritated when weights are not provided. As for this recipe - super easy and consistent - thanks, Bobby and Sam!

Delicious! I wish all NYT recipes used both weight and measures. In this case Bobbly Flay should also have included temperature. I used 200g sugar and cooked to 300F. Please consider adding weights of ingredients for accuracy. Once a cook switches to weights, they never want to go back.

Use 2 liter sauce pan (middle sized) and turn to medium heat for 10-11 minutes, makes a nice color

Love reading the notes people write! Something that no one addressed is what type of pan or pot works best? One person said she used a stainless steel frying pan, and another person mentioned the difference between the heating capacity of the burners on a gas stove. But, I know that my enameled cast iron pots and pans take longer to heat up and retain heat longer than stainless steel and aluminum. Knowing what type of pan/pot used, heat source, and burner size will also be helpful in determining

The second I see even part of the sugar mixture turn brown-ish, I get the cream ready to pour because I know I only have seconds until it reaches 350 degrees (burnt). This is a fast process. Some recipes call for adding the butter first, but I trust the NY Times.